HOW TO MAKE: Sheet Pan Pesto Chicken + Vegetables (Made It. Ate It. Loved It.)

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken thighs

Chicken breast is leaner, while bone-in thighs are often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

pesto

🥗Healthier: homemade pesto

💰Cheaper: store-bought basil pesto

Homemade pesto can be made with less expensive ingredients.

In a food processor or blender, add the basil, minced garlic, pine nuts, parmesan cheese, and olive oil. Mix and then season with salt and pepper to taste.

Preheat oven to 400 degrees.

Grab a sheet pan and add the chicken and mushrooms, toss with 1 tablespoon olive oil and 2 tablespoons of the pesto, and season with salt and pepper.

Pop in the oven and bake for 10 minutes.

Remove from oven and add all the other ingredients as well as about 3 tablespoons of the homemade pesto.

Cook for another 10 minutes or until the chicken and veggies are cooked!

Add more pesto if desired and then serve!

Cooking Techniques

Equipment Needed

Spice Level:

Allergens